4 Recipes That Will Rock Your Laziest Days

Whether it be a rush or a lazy day at home, his recipes will guarantee you great taste. Waste no time when you’re in haste with these recipes! Here, we have Chef Zuhri from Fikcles Café and his four famous simple dishes that make a satisfying meal.


Chef Zuhri

Fried Lontong


30 minutes

Serves 1




10g belacan

1 tsp fish sauce

150g nasi impit, cubed

1 egg

40g chicken breast, boiled and shredded


Blend to paste

10g garlic

15g red onions

10g ginger,

15g chili, blended (blend separately)



Heat a pan, add two tablespoons of oil and sauté the blended paste until fragrant. Add in blended chilli paste and let it caramelize. Next add in belacan. Once the ingredients have mixed well, add the shredded chicken and egg. Stir until combined. Finally, add in the nasi impit with the fish sauce. Garnish and serve with fried egg, fried shallots and spring onions.


Penne Persilade


60 minutes

Serves 1




30g beef bacon

15g olives, sliced

150g penne pasta, boiled to al dente

Salt and pepper to taste

Dried tomato

4 cherry tomatoes, halved

10g garlic, chopped

1 tsp oregano

1 tsp olive oil

Salt and pepper to taste

Tomato concassé

60g tomato puree

10g garlic, chopped

2 bay leaves

A pinch of oregano

Herbed crumbs

20g bread crumbs

1 tsp parsley, chopped

10g garlic, chopped

1 tsp olive oil



Boil penne pasta till al dente and set aside. For the dried tomatoes, arrange the cherry tomatoes on a baking tray, sprinkle with garlic and oregano. Drizzle with olive oil, add salt and pepper according to preference. Bake in the oven at 180 degrees Celsius for 15 minutes or until partially dry.

For the tomato concassé, heat oil in a small pot and sauté garlic until golden. Add tomato puree and allow it to come to a boil. Throw in bay leaves and oregano and let it simmer until aromatic. In a separate pan, sauté garlic similarly, add bread crumbs followed by parsley. Once cooked to a golden brown, set aside.

To make the penne persillade, heat a pan with oil and sauté the beef bacon until fragrant and golden. Add in the tomato concassé and dried tomatoes. Combine together, add in sliced olives, penne pasta, salt and pepper to taste. Stir until pasta is well combined with the sauce. Serve pasta in a bowl, sprinkle on bread crumbs and serve


 Grilled Chicken Maryland


60 minutes

Serves 1




Chicken Marinade

1 whole chicken leg, fillet

1 tsp paprika

1 tsp olive oil

Salt and pepper to taste

Thyme sauce

2 tbp spoon brown sauce/gravy mixture

500 ml water

1 tsp butter

1 tsp thyme leaves

Mashed potatoes

2 boiled potatoes

20g butter

4 tbp cream

Salt and pepper to taste

Braised Kai Lan

½ cup cooking cream

30g parmesan cheese, grated

40g butter

1/5 cup of water

80g Kai Lan



Marinade chicken with paprika, olive oil, salt and pepper for two hours. Then toss it on the grill for 10 minutes or until cooked. For the thyme sauce, combine brown sauce gravy powder with water until it is completely dissolved. Heat in a pot and bring to a boil, wait till sauce thickens and lower the flame. Mix in thyme leaves and butter. Set sauce aside.

Boil potatoes till soft and mash till smooth. While the potatoes are hot add in butter, cream, salt and pepper. Stir until fully combined. For the braised Kai Lan, combine cream, water, cheese and butter, bring to a boil. Turn down the heat, add Kai Lan and let simmer till cooked. On a plate serve the grilled chicken, mash potatoes with thyme sauce and braised Kai Lan.


Monte Cristo


30 minutes

Serves 1



1 chicken thigh, fillet

1 tsp olive oil

10g beef bacon

2 slices of bread

1 slice cheddar cheese

1 egg beaten

1 cup frozen French fries

1 cup chopped salad leaves

Salt and pepper to taste



Marinate chicken with olive oil, salt and pepper. Cook chicken in pan on medium heat until well done. Add beef bacon into the same pan and sauté until crispy. Set aside beef bacon and chicken. Lay a piece of bread on the pan, add cheese, beef bacon, chicken and the other slice of bread. In a bowl crack and beat one egg. Coat the sandwich with the beaten egg and fry on pan until golden brown on each side.




11, Jalan Wan Kadir 2, Taman Tun Dr. Ismail

60000 Kuala Lumpur

Contact No: +6012-953 2692

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